You may recall a post about “thinking outside of the box……or, rings”, and at the time mentioned that perhaps knowing the technique pertaining to how to make Roasted Tomato Compote is a very good thing to know. (Besides, tomatoes are readily available at this time of year).
To tell you the truth, ketchup in our household has considerably lost status in the fridge and on the kitchen table since we started making this condiment.
If you have an abundance of tomatoes, make a point of trying this. You may find yourself making an unexpected trip to the market or grocer to buy tomatoes just for the pure purpose of making this compote.
ROASTED TOMATO COMPOTE
CHEF TALK: Any variety of tomato will work, although some varieties, like Roma, are a little drier and roast beautifully. Cherry tomatoes are also wonderful in this compote.
ROASTED TOMATO COMPOTE
- 1 lb. ripe tomatoes
- 1/2 onion, diced
- 2 cloves of garlic, peeled and left whole
- Olive oil or vegetable oil
- A drizzle of balsamic (optional)
- Seasoning (salt and pepper) to taste
- Preheat oven to 350°F
- Prepare a baking sheet by lining it with parchment paper
- Halve the tomatoes, dice the onion and peel the garlic cloves. Place in a stainless steel bowl.
- Drizzle the tomatoes, garlic and onion with olive oil and season to taste with salt and pepper.
- Place on the baking sheet (place the tomatoes cut side down).
- Roast for 15 – 30 minutes, depending on the size of your tomatoes (or until the tomatoes have shrivelled and turned a darker shade of red. The onions will be golden around the edges.
- Cool slightly. You should be able to remove the skins from the tomatoes easily by lifting them off of the tomatoes. (Leave the skins on, if you want).
- Crush the tomatoes, if you feel it is necessary, however, I tend not to. Just drizzle them with a little balsamic vinegar, if you want, and place the whole lot in a container without handling them too much. Fresh basil or oregano is nice if you have them readily available.
- Serve it alongside a poached egg or meat for a simple condiment, or a small plate appetizer such as arancini.
WHAT ELSE CAN I DO WITH THIS RECIPE?
- If you make a little extra Roasted Tomato Compote, serve it as an appetizer on top of crostini and a bit of crumbled goat cheese with a sprinkling of fresh chives. Voila – a beautiful appetizer.
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If you give this recipe for Roasted Tomato Compote a try, please leave me a comment below with your feedback.
And you can find me on social media – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!
The Urbnspice Chef
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